Preparation

1. First, prepare the Ganache. Refrigerate until firm.

2.Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.

3. Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.

4. Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.

5. Add Ganache, 1 cup at a time and beat until light and fluffy.

Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)

Epicurious Editors' Notes:
·This recipe yields more than enough for two cakes  if only icing one cake, make a half recipe or freeze the extra.
· Meringue powder is available at http://www.wilton.com/wiltonos/.

my notes

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Recent Review

Just finished making this recipe;
like others, I found it not
chocolatey enough, so I used all of
the ganache. Yes, this produces a
huge quantity of icing, so I divided
the mixture before incorporating the
ganache. The result is VERY nice -
great texture, consistency! I look
forward to decorating with it.